Back in those ancient times, when "great and mighty", when we had no idea, what "democracy" is and what it can chew... in that distant time when none of us (well, almost) had no passports and the Baltic States or Bulgaria was already cool abroad... so that's when I heard somehow the indignant speech of some foreign writer of the "supposedly, we're all under surveillance" I mean the computer - Oh, I was outraged: he'd love this in a Scoop, I would know what is "under the hood", my outrage was not the limit. Until... until she tasted the fruits of "democracy": after our "successful resettlement" in the wild (but "democratic") West, at a time of putsch and other; after the "successful" integration into the Western civilization; after we have become here "full" and "full-blooded" citizens of Germany it's time to change the passport (here every 10 years get a new "sickle, hammer... Oh, the devil has beguiled! Rather, he "orlast"!) - so it was like, come to the "passport office", and the officer began to check the data, I could barely peep into the computer... and what I have-VI de La??? I-VI de La is that I have 2 citizenship (guess 3 attempts - what?)... WELL? Hehe, no it's... schass say, German and - hold on! - SOVETSKOE, I know the "Soviet"... it was recently, it was long ago, and it's been like in 2002!. Well, what do you say? I said then and I say is that we are all under the hood. And when I saw the recipe for this incredibly delicious and easy to prepare bread, then realized that he, too, under the hood... müller.

To our sheep, I mean bread. Prepare the sourdough, and the day before, at evening, in the morning if you want to continue and Vice versa, in the morning, if you want a night... well, it's at your discretion. Flour I took 1050 (this is Germany, this is), it's not the highest grade and not full-sized, but somewhere in between, at least she is healthier flour. Has a nice cream color and much more of all sorts of vitamins and minerals... the flour I mixed with yeast and water. Here I admit, how to weigh 2 g of yeast - I don't know is that on Apothecary scales, I do not have them, so I chipped in a bit. Leave in a not very warm place for fermentation (cover!) at least 5 hours, maybe overnight. The finished dough has risen to the maximum and begins to fall off, rather, only want to do it...

That hour - think of the time you have enough, you boil the milk and cool it. Knead the dough until smooth and silky bun. Now all on mode: 45 min, allow to rise briefly to press down. 45 min. on approach and formed into kolobochek. The strap that ties behind (pupochke, a knot or as you want) put down in the basket, well floured. Supply for proofing in a warm damp place - this can heat the oven to 50°, sprinkle the wall with water or put the bowl on the bottom with boiling water, the oven off and then put back the dough.

Then I took a pizza pan (the holes he is) and made baking paper. When the bread will podnimatsya - OS-that-birth-but to flip it on a prepared bed. Preheat oven to 220°. And the bread, or spray, or grease with water, then beat it (a terrible torture!) - for this I use chopsticks for Japanese food (by the way, I use them very multifaceted, not for food!).

I ask - where is the intrigue? where is the cap? And HERE it is!!! Take or Bo-Oh-black out most of the pot or cauldron and is served bread, here's a HOOD! now, again, to torture - in the oven. After 15 minutes remove the cap - the nerves Muller passed on from him to bake bread until done without the cover. Until Golden brown... delicious!

Baked another option 1 - slightly changed: instead of sourdough starter used instead of sugar took honey's taste is different, sour, more vigorous... And the hood, the hood! It was quite different: the bread is placed in the form of a brick, and the cap built from the sleeve for baking. Comparing both bread, say: my favourite is the first bread!